Old School Chocolate Traybake Cake

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Old School Chocolate Traybake Cake

Taking you straight back to school dinners and childhood birthday parties, this retro chocolate traybake is pure nostalgia. With a light, soft sponge, glossy cocoa icing, and plenty of chocolate sprinkles, it’s the perfect bake to slice, share, and enjoy with a cuppa.

Ingredients
For the chocolate sponge:
Unsalted butter: 200g, softened
Caster sugar: 200g
Large eggs: 4
Self-raising flour: 170g
Cocoa powder: 30g
Whole milk: 2 tbsp
Vanilla extract: 1 tsp
Pinch of salt

For the icing:
Icing sugar: 250g, sifted
Cocoa powder: 30g, sifted
Cold water: 3–4 tbsp (enough for a thick icing)
Vanilla extract: ½ tsp
Chocolate strands (hundreds and thousands, or sprinkles): to decorate

Method
Preheat and prepare: Heat oven to 350°F (180°C fan). Grease and line a 30x20cm traybake tin.
Cream butter and sugar: Beat butter and sugar until pale and fluffy.
Add eggs: Mix in the eggs one at a time, then stir through the milk and vanilla.
Fold in dry ingredients: Sift flour, cocoa, and salt, then fold gently into the mixture until smooth.
Bake: Spoon into the tin, level the top, and bake for 25–30 minutes until springy and a skewer inserted comes out clean. Leave to cool completely in the tin.

Make the icing: Mix icing sugar and cocoa together, then add vanilla and just enough cold water to make a thick, spreadable icing.
Ice and decorate: Spread icing over the cooled sponge, then scatter with chocolate strands while still soft.
Slice and enjoy: Allow icing to set before cutting into squares.

Serving Information
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Servings: 12 squares
Calories: ~310 each

Tips
Brush the sponge with a little warm milk before icing to keep it extra moist.
Double-sift the flour for a fluffier texture.
Keeps soft for up to 4 days in an airtight tin, making it perfect for lunchboxes or teatime treats.
Swap chocolate strands for colourful sprinkles to make it a real party piece.